for 4 person

Miso butter

80 g	butter, soft
1 ½ tbsp	miso paste
2 cm	ginger, finely grated
1	garlic clove, squeezed
2 tsp	soy sauce

To marinate the mushrooms

4 tbsp	olive oil
1 tbsp	miso paste
200 g	oyster mushrooms
200 g	king oyster mushrooms, cut into slices

Charcoal/gas/electric grill

4	veal cutlets (each approx. 200 g)
½ tsp	salt
1	cucumber, cut into wedges
1	organic lemon, cut into wedges
30 g	Micro Greens

How it's done

Miso butter

Using the whisk on a mixer, beat the butter for approx. 2 mins. until light and creamy, stir in the miso paste, ginger, garlic and soy sauce.

To marinate the mushrooms

Combine the oil and miso paste. Add the mushrooms, mix.

Charcoal/gas/electric grill

Salt the cutlets. With the lid down, grill over/on a high heat (approx. 250°C) for approx. 4 mins. on each side. Remove the cutlets from the grill, cover and leave to rest for approx. 5 mins. Grill the mushrooms for approx. 4 mins. on each side. Plate up the cutlets and mushrooms with the miso butter, serve with the cucumber, lemon wedges and micro greens.

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